Delia Smith Pasta Puttanesca Recipe​

This Delia Smith-inspired Pasta Puttanesca is a bold, glossy tomato sauce tossed with spaghetti and packed with briny olives, capers, and anchovies that melt into the base. It tastes punchy, savoury, and a little spicy, with that satisfying silky texture you only get when pasta water and olive oil come together properly. It’s an easy, weeknight-friendly dish with just a bit of chopping. Total time is about 25 minutes from start to finish.

What Is Pasta Puttanesca and How Does It Taste?

Pasta puttanesca is a classic Italian pasta sauce made from tomatoes, garlic, anchovies, capers, and olives. The anchovies melt into the olive oil and create a deeply savoury base, while the capers and olives bring that signature salty, briny hit. The finished sauce is glossy and punchy, clinging to the spaghetti with just enough heat from chilli to keep things lively. It’s the kind of dinner that tastes like you fussed, even though it comes together quickly.

Ingredients

For the pasta

• 400g spaghetti
• Salt, for the pasta water

For the puttanesca sauce

• 2 tbsp extra-virgin olive oil
• 4 garlic cloves, finely sliced
• 6 anchovy fillets (in oil), chopped
• 1/2 tsp chilli flakes (add more if you like it hotter)
• 1 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 120g pitted black olives, halved
• 2 tbsp capers, drained
• 1/2 tsp caster sugar (optional, balances acidic tomatoes)
• Freshly ground black pepper, to taste

To finish

• 2 tbsp chopped flat-leaf parsley
• Parmesan, to serve (optional)
• Reserved pasta water, as needed

How to Make Delia Smith Pasta Puttanesca Recipe​

• Prepare the oven: This dish is made on the hob, not in the oven. If you’d like, warm your serving bowls in a low oven (about 100°C) while you cook so the pasta stays hot for longer.
• Prepare your pans: Put a large pan of water on to boil for the spaghetti. Salt it well so the pasta is seasoned properly from the inside out.
• Mixing (build the flavour base): Heat the olive oil in a large frying pan over medium-low heat. Add the sliced garlic and chilli flakes and cook for 30–60 seconds until the garlic smells fragrant, not browned.
• Mixing (melt the anchovies): Stir in the chopped anchovies and press them into the oil with the back of a spoon. They’ll dissolve into the oil in about 1 minute and turn it wonderfully savoury.
• Baking (simmer the sauce): Stir in the tomato purée, cook for 30 seconds, then add the chopped tomatoes, olives, capers, and the optional sugar. Simmer gently for 8–10 minutes, stirring now and then, until slightly thickened.
• Cook the pasta: While the sauce simmers, cook the spaghetti until al dente. Reserve a mugful of pasta water before draining.
• Cooling (rest the sauce briefly): Take the sauce off the heat for 1 minute. This tiny pause helps the flavours settle and makes it easier to emulsify with the pasta water without splitting.
• Assembling (toss and gloss): Add the drained spaghetti to the sauce and toss well. Add a splash of reserved pasta water, a little at a time, until the sauce looks glossy and coats the strands.
• Finish and serve: Stir through the parsley and season with black pepper. Taste before adding any salt, since capers, olives, and anchovies can be quite salty. Serve immediately, with Parmesan if you like.

Tips for the Best Puttanesca

Why does my puttanesca taste too salty?

Capers, olives, and anchovies all bring salt. Taste the sauce before adding any extra, and consider rinsing the capers briefly if yours are especially punchy. If it’s already salty, add a little more tomato and a splash of pasta water to soften the intensity.

How do I stop the garlic from burning?

Keep the heat at medium-low and slice the garlic rather than mincing it very finely. The garlic only needs 30–60 seconds to release its aroma. If it starts to colour, lower the heat immediately and move on to the anchovies.

What makes the sauce cling to the spaghetti?

Reserved pasta water is the secret. The starch in the water helps the olive oil and tomato come together into a silky sauce that coats the pasta rather than pooling at the bottom of the bowl.

Can I make it less spicy without losing flavour?

Yes. Reduce the chilli flakes, but keep the garlic and anchovy base strong. If you want warmth without heat, add a pinch of sweet paprika instead of extra chilli.

Serving Suggestions

• A crisp green salad with a sharp lemon dressing
• Garlic bread or warm focaccia for mopping up the sauce
• Roasted broccoli or tenderstem broccoli on the side
• A simple tomato and cucumber salad for freshness

Storage

Room temperature

Like most pasta dishes, it’s best served right away. Don’t leave it out for more than 2 hours (or 1 hour in very warm weather).

Refrigerator

Store leftovers in an airtight container for up to 3 days. The flavours deepen nicely, though the pasta will soften as it sits. Reheat gently with a splash of water to loosen the sauce.

Freezing

Freeze the sauce (without pasta) for up to 2 months in a freezer-safe container. Defrost overnight in the fridge, then reheat and toss with freshly cooked spaghetti for the best texture.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 74 g
• Protein: 17 g
• Fat: 17 g
• Saturated Fat: 3 g
• Sodium: 980 mg

Disclaimer: Nutrition values are estimates and will vary depending on the brands of olives, capers, anchovies, and pasta used.

FAQs